Zucchini Chili

This vegetarian chili features more than just zucchini, including beans, rice, spinach, herbs and spices and a variety of toppings.

15Ratings

Directions for: Zucchini Chili

Ingredients

4 poblano peppers

¼ cup extra-virgin olive oil

1 ½ lb(s) firm small to medium-size zucchini, chopped into small dice

2 onions, chopped into small dice

3 - 4 cloves garlic, chopped

1 red or green hot chile pepper, chopped or thinly sliced

1 Tbsp cumin, palmful

1 Tbsp coriander, palmful

A few sprigs fresh thyme, chopped

1 tsp dried oregano or marjoram, 1/3 palmful

¼ cup tomato paste

1 (12-oz) bottle beer (recommended: Negra Modela)

1 (15-oz) can black beans

2 cups chicken or vegetable stock

1 Tbsp butter

1 cup long grain white or light brown rice

2 cups baby spinach

½ cup loosely packed fresh cilantro leaves, optional

Directions

1. Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.

3. While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.

4. To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.